October 25, 2008

Photo du Jour - Olive Cake


Savory Cake aux Olives.
Delicious to serve with un petit apéro.


Domaine Saint Luc's Cake aux Olives
8 servings
from The Paris Cookbook by Patricia Wells

4 tablespoons flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
4 large eggs, lightly beaten
3 ounces (1 cup) freshly grated Parmigiano-Reggiano or Swiss Gruyère cheese
1 scant cup black Nyons olives, pitted and halved lengthwise*
1 tablespoon extra-virgin olive oil
About 1 cup homemade Tomato Sauce (optional)

1. Butter a 6-cup loaf pan (preferably nonstick) and set it aside.
2. In a large bowl, combine the flour, baking powder and salt, and stir to blend. Slowly add the eggs, whisking to incorporate. Whisk in the milk, cheese, olives and oil. Set aside for 2 hours to allow flour to absorb the liquids (making for a lighter cake).
3. Preheat the oven to 425 degrees F.
4. Stir the batter to blend once again. Pour the batter into the prepared loaf pan. Place in the center of the oven and bake until firm and golden, about 30 minutes. Serve at room temperature, sliced and cut into cubes. Or to serve as a first course, slice and serve with fresh tomato sauce.

*I like to make this cake with green lucques olives or a mix of green and black olives. Pin It

15 comments:

Scintilla said...

I'll try this tomorrow.
Hope your throat gets better.

Anne in Oxfordshire said...

The bread looks very tasty!!I think you will have to throw a party for all your blogger friends to sample your wonderful cooking:-)

Alissa said...

What a delicious photo! I really like the plate... is it porcelain?

Alissa said...

Or, on closer inspection, not a plate at all? :)

Loulou said...

scintilla
I hope you like it. I am making it tomorrow too!

anne
when I do, you'll definitely be invited. :)

alissa
no, not a plate...it was a paper doily!

Betty C. said...

Yes, thos "cakes salés" are good but I find they're a little filling at apéritif time.

I've served them -- although not the classic ham and olive version, with a green salad as a starter and find that works well.

Loulou said...

Betty
I made one yesterday for our friends who came for lunch. It was perfect cut into little cubes and served with some champagne.

You're right, the cakes salés are great with a salad as a starter too.

Nancy said...

Delicious for an olive-lover like me. Considering the tiny amount of flour and the egg, milk, and cheese proportions, isn't it really a quiche? I can't wait to try it, especially with tomato sauce.

Loulou said...

nancy
The texture is sort of quiche-like, but there's no crust.
You should try it! Wonderful flavor!
:)

Paola said...

Yum! Looks great! I love savory cakes, especially the ones from Sophie Dudemaine. I wrote a piece on Nyons olives a while ago. I love them!

Loulou said...

Paola
Sophie has some great Cake Salés recipes!
I'll have to go and re-read your Nyons olives post.

Paola said...

Hi LouLou,

here's a link: :)

http://frenchcuisine.suite101.com/article.cfm/tanche_olives

paola

Loulou said...

Paola
Thanks! I'll have a look at it right now.

Anonymous said...

Four tablespoons of flour, eh?

Chez Loulou said...

Anon
Yes....